ITALIAN FRUIT SALAD ALL YEAR ROUND
Macedonia di Frutta is an Italian name for a perfect desert for summer, winter and anytime in between.
Provided by Italian Recipe Book
Time 10m
Number Of Ingredients 7
Steps:
- Wash and pat-dry all the fruit except for the bananas.
- Peel and cut apple into bite-size cubes.
- Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
- As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
- Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
- Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
- Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
- Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
- Mix everything gently. Place in the fridge before serving.
ITALIAN FRUIT SALAD
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
- Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
- Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER FRESH FRUIT SALAD
A delicious, colorful blend of summer's fresh fruit topped with citrus dressing and finished with toasted pecans.
Provided by Kitten
Categories Salad Fruit Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
- Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 26.3 g, Fat 6.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 8.7 mg, Sugar 21.7 g
ITALIAN FRESH SUMMER FRUIT SALAD
Italian fresh summer fruit salad or Macedonia is a fantastic healthy dessert. This simple recipe is a great addition to your summer menu
Provided by The Saporito
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Chop the kiwi, strawberries, and bananas (not too finely, the pieces should be medium)
- The secret of this fruit salad is that fresh orange juice is used as its dressing. Just squeeze it out of the orange and pour it over the chopped fruit, stir and add sugar or honey if needed (usually the salad is sweet enough without sugar), leave it for 5 minutes to let the fruit "make friends" with the juice.
Nutrition Facts : Calories 77 kcal, ServingSize 1 serving
ITALIAN FRUIT SALAD
Make and share this Italian Fruit Salad recipe from Food.com.
Provided by Sassy in da South
Categories Low Protein
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Acine de Pepe according to box directions; drain and set aside to cool.
- Drain juice from canned fruit into a saucepan.
- Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
- Mix with the cooled pasta and refrigerate for a couple of hours.
- Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
Nutrition Facts : Calories 711.8, Fat 24.9, SaturatedFat 19.4, Cholesterol 105.8, Sodium 61.2, Carbohydrate 117.5, Fiber 3.6, Sugar 86.7, Protein 9.6
FRESH SUMMER FRUIT SALAD
One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.
Provided by CHMOORE
Categories Salad Fruit Salad Recipes Blueberry Salad Recipes
Time 3h45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
- To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 59.3 g, Fat 0.8 g, Fiber 4.8 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 5.7 mg, Sugar 52.1 g
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ITALIAN FRESH FRUIT SALAD RECIPE - AN ITALIAN IN MY KITCHEN
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5/5 (2)Category Breakfast, DessertCuisine American/ItalianCalories 198 per serving
- Be sure to chop the banana, apple and pear first then place in a medium bowl and toss with the juice of 1/2 a lemon.
- In a large bowl add the remaining chopped fruit add the banana fruit mixture and the frozen strawberries toss with 2 tablespoons of limoncello. Cover with plastic or place in an airtight container and refrigerate for 2-3 hours before serving. Enjoy.
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